How amazing does that dish look? Those are Buckwheat Blinis with Gravlax, Creme Fraiche, Caviar and Dill. Are you hungry yet? Several weeks ago, the hubs and I hosted a vertical wine dinner at our house that focused on Chateau Beaucastel wines from the Southern Rhone region. We were so happy to host this wonderful event that supported local Alabama charities and The Tum Tum Tree Foundation. The food+the company+the wine…the event was spectacular!
However, the food stole the show. Chef Haller Magee truly brought down the house with his seemingly effortless, yet eclectic dishes. He literally took over our kitchen creating a pop up restaurant of sorts. Who knew Club Lutzi could be the hottest culinary ticket in town? One of the crowd favorites was the Braised Short Ribs with Pomegranate Seeds. I would have never thought to combine these two foods, but WHOA was it divine. And the presentation was absolutely stunning. Each dish told its own story, bursting with flavors yet remaining true to its simplicity. Haller took pride in exactly what he put in each dish, focusing on both local and sustainable ingredients wherever possible. Each course transitioned flawlessly into the next, pairing perfectly with its corresponding wine.
Most of you have probably heard of Haller. A graduate of the Culinard, he is the former Executive Chef at Satterfields. I am literally on the edge of my seat waiting for his next project. In the meantime, we cannot wait to partner with him for another pop up dinner at our house. Shoot me an email ([email protected]) or leave a comment on this post if you are interested, and I will get you in touch with him.
By the end of the night, everyone was raving about the meal and the FABULOUS wines. We were already planning our next excuse to bring Haller into our homes to cook. Words really cannot describe how amazingly well this meal was executed, so I will let the pictures do the talking. Scroll down for the full menu at the end of the post…Bon Appetite! Oh, just wait until you see the dessert…SWOON!
MENU
Snacks
Charcuterie + Cheese Board
Parma Proscuitto, Bresaola, Finocchiona, Humboldt Fog, Manchengo, St. Agur, Quince Membrillo, Fig Almond Cake, Stout Mustard, Pickles
Perfect Margarita + Old Fashioned Craft Cocktail
Amuse Bouche
Buckwheat Blinis with Gravlax, Creme Fraiche, Caviar, and Dill
Bollinger Champagne
First Course
Pan Roasted Gulf Black Grouper with Bok Choy, Anjou Pear, Pear-Kaffir Leaf Broth
2012 Clos de Papes Blanc
Second Course
Spiced Tea Brined Duck Breast with Cannelloni Bean Ragout, Shaved Fennel, Confit Tomato
1998 + 1999 Beaucastel
Third Course
Braised Beef Shortrib with Butternut Squash Puree, Charred Brussel Sprouts, and Pomegranate Seeds
2000 + 2001 Beaucastel
Sweets
Banana Carmel Sponge Cake, Hazelnut Chocolate, Pistachio Gelato, Bruleed Banana, Hazelnut Mocha Powder
1977 Fonseca Vintage Port
♥ always-LL
